Recipe: Butternut Squash Mac'n'Cheese (with gluten-free & vegan versions)

Baby kale from the garden.

Ingredients: 

• 1 package Trader Joe's Gluten-free Quinoa Fusilli Pasta (or pasta of your choice)
• 1 butternut squash, chopped
• 4 tbsp salted butter (to make vegan substitute olive oil or filtered coconut oil)
• a large bunch of baby kale, chopped
• 2 heaping tbsp nutritional yeast
• 3 tbsp tahini
• salt and pepper to taste

Directions:

1. Cut open butternut squash and scoop out seeds
2. Chop butternut squash into small chunks, removing outter skin 
3. Put squash in a pot with just enough water to not come all the way to the top of the squash, boil water then reduce heat, cover with lid. Steam/boil the squash for approx 20-30 mins or until squash is soft all the way through. Drain water.
4. While the squash is cooking, cook the pasta according to directions. 
5. Puree the squash in a food processor. 
6. Quickly steam the kale in a little bit of water in the pot that had the squash. It should take only a couple of mins. 
7. Add puree'd squash, butter, tahini, yeast, salt, and pepper to pasta and stir over low heat. After you get a nice Mac'n'cheese consistency, add the kale and stir.

Enjoy!